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Lasagne

Lasagne

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Serves: 8
MacroValue
Carbs:6.2 g
Fat:21.2 g
Protein:27.8 g

Ingredients:

Filling:

  • 1 Onion
  • 600 g Mince
  • 250 g Mushrooms
  • 1 handful Baby Spinach
  • 250 g Cream Cheese
  • 1 tsp Oregano
  • ¾ cup Tomato Pasta Sauce
  • 1 cup Mozzarella Cheese
  • ½ cup Parmesan Cheese

Lasagne Sheets:

  • 1 Cauliflower
  • ½ cup Parmesan Cheese
  • 2 Eggs
  • Salt & Pepper

Cooking Instructions

  1. For the ‘lasagne sheets’: Process half of the cauliflower in a blender until finely chopped. Transfer to a large microwave-safe bowl and repeat with the remaining cauliflower. Cover the cauliflower and microwave on high for 8-10 minutes or until tender.
  2. In a sieve, drain the cauliflower to remove any excess liquid. Pat dry and add parmesan and egg. Mix well.
  3. Preheat oven to 180° and line a large baking tray with parchment paper. Divide the cauliflower mix in half and spread over the baking tray, pressing into 2 rectangles. Bake for 15 minutes or until dry. Once cool, cut into 10cm wide ‘lasagne sheets’.
  4. In a large pan over medium heat, add onion and cook until translucent. Add the mince and mushrooms until cooked through. Add spinach, cream cheese, oregano and cook until spinach has wilted and cheese has melted.
  5. In a lined baking dish (19x19cm), pour half of the tomato pasta sauce evenly into the dish. Place 2 sheets of the lasagne over the sauce and top with half of the mince and sprinkle with ⅓ cup mozzarella. Repeat with another layer of lasagne, mince mixture and ⅓ cup mozzarella. Top with remaining lasagne, pasta sauce, mozzarella and parmesan.
  6. Bake for 30 minutes or until golden.

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Lasagne

Ingredients:

Filling:

  • 1 Onion
  • 600 g Mince
  • 250 g Mushrooms
  • 1 handful Baby Spinach
  • 250 g Cream Cheese
  • 1 tsp Oregano
  • ¾ cup Tomato Pasta Sauce
  • 1 cup Mozzarella Cheese
  • ½ cup Parmesan Cheese

Lasagne Sheets:

  • 1 Cauliflower
  • ½ cup Parmesan Cheese
  • 2 Eggs
  • Salt & Pepper

Cooking Instructions

  1. For the ‘lasagne sheets’: Process half of the cauliflower in a blender until finely chopped. Transfer to a large microwave-safe bowl and repeat with the remaining cauliflower. Cover the cauliflower and microwave on high for 8-10 minutes or until tender.
  2. In a sieve, drain the cauliflower to remove any excess liquid. Pat dry and add parmesan and egg. Mix well.
  3. Preheat oven to 180° and line a large baking tray with parchment paper. Divide the cauliflower mix in half and spread over the baking tray, pressing into 2 rectangles. Bake for 15 minutes or until dry. Once cool, cut into 10cm wide ‘lasagne sheets’.
  4. In a large pan over medium heat, add onion and cook until translucent. Add the mince and mushrooms until cooked through. Add spinach, cream cheese, oregano and cook until spinach has wilted and cheese has melted.
  5. In a lined baking dish (19x19cm), pour half of the tomato pasta sauce evenly into the dish. Place 2 sheets of the lasagne over the sauce and top with half of the mince and sprinkle with ⅓ cup mozzarella. Repeat with another layer of lasagne, mince mixture and ⅓ cup mozzarella. Top with remaining lasagne, pasta sauce, mozzarella and parmesan.
  6. Bake for 30 minutes or until golden.